臺灣博碩士論文加值系統

中 文 摘 要
魚體表皮黏液細胞所分泌的黏液，其功用被認為是在魚類游泳時可減少水之阻力，同時具有防禦掠食者、微生物和寄生蟲的侵入及攻擊。由前人對黏液成分所做的研究指出，黏液中含有醣蛋白或蛋白質的生理活性物質存在。台灣的鰻魚養殖以日本鰻(Anguilla japonica)為主，其在食品加工上，鰻魚算是一種具高經濟價值的魚類。唯加工時所產生之黏液，仍被視為降低生產製成率的廢棄物。
本研究首先瞭解鰻魚黏液之一般組成與其所具有的生理活性特性，由研究中指出其一般組成90%以上為水分及蛋白質。此外，以緩衝溶液抽取黏液中的蛋白質，作生理活性分析，發現其中具有溶血物質、毒性物質及lipase、alkaline phosphatase（ALP）和aspartate transferase（AST）等酵素活性物質存在。其中溶血活性物質，會隨時間及溫度有活性上的變化。在電泳圖中，也顯示其中主要具有92、48、32、21 Kda與其他多種蛋白質的存在。而在抗菌分析中，並無發現對腸炎弧菌、大腸桿菌、金黃色葡萄球菌有明顯抗菌的效果。其次以酵素水解蛋白質，測知其水解液中游離胺基酸組成主要為threonine、leucine、isoleucine、serine和glycine等。
為探討新鮮鰻魚黏液及其生理食鹽水抽出液之動物食用安全性。分別以灌食方式，灌食老鼠四週，測其體重變化、肝腎體比及血液生化指標，來瞭解新鮮鰻魚黏液及其生理食鹽水抽出液對大白鼠產生的影響。結果顯示，兩種物質皆會造成老鼠生長之減緩，另對血液中AST、ALT、ALP等活性，及triglyceride、cholesterol、BUN、creatinine和血漿中免疫蛋白量等，皆會產生影響。尤以生理食鹽水抽出液的影響較大。
進而探討鰻魚黏液凍乾後之食用安全性，以大白鼠為實驗動物，在飼料中分別添加鰻魚黏液凍乾物及酵素水解凍乾物，餵食四週，測其體重和肝腎體比並無明顯差異。經抽血作生化分析，發現會導致血液中AST、alanine transferase（ALT）、ALP、triglyceride、cholesterol、blood urea nitrogen（BUN）、creatinine、albumin、血漿中白血球及免疫蛋白量等出現變化，顯示經過凍乾與酵素水解之後，鰻魚黏液凍乾品仍具有對生理上會造成傷害的物質存在。

Abstract
The mucus which being secreted by the mucus cells present in the fish epidermal layer was considered to decrease the resistance during fish swimming and protect fish from predator, microorganism and parasite attack. In early study, the composition of fish mucus has reported to contain glycoproteins or proteins which had biological activities. Japanese eel (Anguilla Japonica) is majority of cultured eel in Taiwan. On food processing, eel is one kind of higher economical value. The eel mucus which still is one kind of waste when eel is processed.
In this study, it is first thing to investigate the composition and physiology of eel mucus. It was found that water and proteins were major components more than 90 percents in the eel mucus. Besides, the mucus extracted with different buffer solutions for biochemistry analysis. The extracts were found to have hemolytic substances, toxin, lipase, alkaline phosphatase (ALP) and aspartate transferase (AST), etc. Among them, the hemolytic substance would change with storage time and temperature. After analysis of electrophoresis, it indicated to contain 92 KDa, 48 KDa, 32 KDa, 21 KDa and other proteins. After antibacterial test, the eel mucus did not have definite antibacterial activity for Vibrio parahaemolyticus, Escherichia coli and Staphylococcus aureus in the extracts. After enzyme digestion, the major free amino acid of digesting solution included threonine, leucine, isoleucine, serine and glycine.
The food safty of the fresh eel mucus and its saline extracts was also conducted. After four-weeks feeding, the body weight, the ratio of liver and kidney weight to body weight, and several biochemical properties in blood showed a significant difference. The results demonstrated that the raw eel mucus could cause the slow growing. Besides, the raw eel mucus led to the change of activities of AST, ALT, ALP and the levels of triglyceride, cholesterol, BUN, creatinine and immunglobulins in blood. The effect of saline extract was bigger than that of fresh eel mucus.
Further more, the food safety of freezed-dried eel mucus powder and enzyme digested eel mucus powder was conducted by using animal test in rats. After four-weeks feeding, the body weight and the ratio of liver and kidney weight to body weight were found to have not any definite difference. However, the change of activities of aspartate transferase (AST), alanine transferase (ALT) and alkaline phosphatase (ALP) and the levels of triglyceride, cholesterol, blood urea nitrogen (BUN), creatinine, albumin, white blood cell and immunglobulins in blood have been found. These results demonstrated that the eel mucus powder and enzyme digested eel mucus powder had harmful substances.

目錄
中文摘要…………………………………………………………..I
英文摘要………………………………………………………….III
壹、文獻整理……………………………………………………..1
一、 研究魚體黏液概況……………………………………1
二、 黏液中存在之抗菌物質與效果……………………....3
(一) 抗菌物質種類及特性.…………………………...4
(二) 抗菌效果受菌種、抗菌種類、濃度和環境因
子的影響……..………………………………….4
三、 魚類中凝集素的存在…………………………………5
(一) Lectins的類型與分布…………………………...6
(二) 影響lectin的因素……………………………….8
四、 鰻魚背景與生物特性………………………………....8
五、 鰻魚黏液的研究……………………………………...10
(一) 早期對鰻屬魚種的研究………………………...10
(二) 鰻魚黏液中的蛋白質成分……………………...11
(三) 凝血及溶血物質………………………………...11
(四) 溶菌活性物質…………………………………...11
(五) 毒性物質………………………………………...12
六、 水產加工廢棄物之利用……………………………...13
(一) 呈味胺基酸……………………………………...13
(二) 蛋白質及含氮化合物之回收利用……………...14
貳、研究內容 ……………………………………………………17
第一章 鰻魚之生化與生理活性探討………………………...17
一、 前言…………………………………………….17
二、 材料…………………………………………….17
三、 化學分析方法………………………………….18
四、 結果…………………………………………….28
五、 討論…………………………………………….30
第二章 新鮮鰻魚黏液及其生理食鹽水抽出物對大白鼠之
食用安全性探討………….………………………..….40
一、 前言………………………………………..…...40
二、 材料………………………………………..…...40
三、 方法………………………………………….…41
四、 結果………………………………………….…45
五、 討論………………………………………….…47
第三章 鰻魚黏液凍乾物及其酵素水解凍乾對大白鼠之食
用安性探討…………………………...………………57
一、 前言…………………………………………….57
二、 材料…………………………………………….57
三、 方法…………………………………………….58
四、 結果…………………………………………….60
五、 討論…………………………………………….63
參、參考文獻………………………………………………………….74

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